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mashed potato-topped mini tourtière
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mashed potato-topped mini tourtière

Tips

  • We used extra lean ground beef in this recipe, but if you’re using lean or medium beef, drain off all visible fat before filling the tart pans.

    Freeze it After cooling, arrange tourtières on a baking sheet and freeze until firm - about 4 hrs. Wrap tops with foil, pack into freezer bags and freeze up to 3 months.
    Mashed potatoes can become dry when frozen – adding cream cheese keeps them light and fluffy.

    Reheat it Preheat oven to 350°F (180°C). If baking pies straight from the freezer, place on a baking sheet and bake for 45 min., covered. Then uncover, and bake 15 min. longer. If thawed overnight in the refrigerator, bake covered pies 20 min. then uncover and bake 10 min. longer.

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